8/8/2023 0 Comments Cranberry gelatin recipes![]() I do not recommend freezing jello as the consistency will change.Store leftovers in an airtight container in the fridge for up to 3 days. 1 (12-ounce) bag fresh cranberries 1 large Granny Smith or other tart green apple 1 large orange 1 large Honey Crisp or other red apple 1 cup chopped pecans.Serve with fresh whipped cream and nuts, or layer with a cream cheese topping.For a change of pace, add peeled diced apple or fresh orange zest. Cranberry- or cherry-flavored gelatin may be used instead of raspberry.Both chopped pecan and chopped walnuts work great with this recipe.Use canned pineapple, as fresh pineapple contains enzymes that will prevent the jello mold from setting up.Drain the crushed pineapple, segment the mandarin oranges, and cut those in half.It will help assist in slicing, removing, and serving the mold. Grease the bottom of the casserole dish with a thin layer of shortening or butter.It is best to make this salad at least 1 day in advance to ensure that it is set before serving time.Sour Cream Makes the jello nice and creamy Full fat or light both work. Canned Cranberry Sauce It might sound weird, but trust me Jellied cranberry sauce is preferred over whole-berry cranberry sauce for this recipe to ensure nice clean slices once the jello sets. Both cherry and raspberry jello work well with this recipe. Water Boiling water and ice cold water are needed.Cover again and refrigerate overnight or until set. Sprinkle with the reserved chopped pecans. If you have a smaller mold, you can either make two, or simply put the extra layers of the jello recipe into a small mold.Then stir in the oranges, pineapple, and pecans, reserving about 1/4 cup of pecans for the top after the jello starts to set. Pour the jello mixture into a lightly greased 9×13-inch dish. This recipe fills my jello mold to the brim. **My jello mold (listed above is a 6 cup). 1 box (6 ounces) lemon jello 8 ounces boiling water 8 ounces ginger ale 1 cup crushed pineapples, drained well 1 can (14 ounces) jellied cranberry sauce. In large bowl, pour boiling water on gelatin stir until gelatin is dissolved. Pour the liquid overtop of the fruit and stir together. Add 1 ¾ cups of boiling water to the gelatin powder. In a separate bowl add two packs (6 oz) of strawberry gelatin. And now, I’m kind of cracking myself up, I just looked it up online, and yes, they still sell the exact same “ring mold.” Obviously, if it lasts all these years, and the jello pops out easily, it’s worth having!! Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil. Add the crushed pineapple, whole cranberry sauce and chopped apple to a bowl. Mix it together, then pour it into a 9×13 glass baking pan and refrigerate it for at least 4 hours or overnight. Oh my good golly, that means, excluding the years we spent traveling on Thanksgiving, I’ve made this salad probably 50 times! I’ve also been making it in the exact same Tupperware Jello mold for all those years. Whisk the two gelatins together, then add the cranberry sauce and the drained pineapple. This Cran-Raspberry Jello Salad was given to me by a gal that I worked at the bank with probably 35 years ago. I love remembering the old friends that shared recipes with me. ![]() It’s that good! The center layer of sour cream is just enough to offset the sweet jello and the tartness of the cranberries. I’m not much of a Jello salad fan, but this one deserves to be sitting next to the turkey on your holiday table. In a medium-sized saucepan over medium heat, add everything but the gelatin and the last 1/2 cup of hot water. This Cran-Raspberry Jello Salad has been on my Thanksgiving and Christmas dinner table ever since I first tasted it. large (6 oz) box raspberry Jello 1 cup boiling water 14 oz can jellied cranberry sauce 20 oz can pineapple in heavy syrup, undrained 1 c chopped pecans 15.
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